Cocktail Dip Sauce with Potato Wedges

Appetizer, Snacks, Barbecue, Side Dishes

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Ingredients for 10 portions
  • 250 g QimiQ Classic
  • 120 ml Sunflower oil
  • 1 tsp Mustard
  • 1 Lemon(s), juice only
  • 160 g Tomato ketchup
  • 2 tsp Dijon mustard
  • 2 tsp Horseradish
  • 4 cl Brandy, optional
  • Salt
  • Black pepper, freshly ground
  • 1 Red bell pepper(s), finely sliced
  • For the potato wedges
  • 1 kg Potatoes
  • 120 ml Olive oil
  • Salt and pepper
  • Rosemary
Method
1.
Whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil.
2.
Add the remaining ingredients and mix well. Season to taste with salt and pepper.
3.
Preheat the oven to 356°C (air circulation).
4.
Split the potatoes and mix with the olive oil and spices. Bake in the preheated oven for approx. 25 minutes.